BAKED FISH CAKES

baked fish cakes image

Number Of Ingredients 18

2 pounds salt cod/haddock
1 pound mashed potatoes (about the same volume as the fish)
1 Onion, finely diced
3 dill pickles, finely diced
1/2 tablespoon garlic powder
1 tablespoon parsley, dried
1/2 tablespoon thyme, dried
1/2 tablespoons ground black pepper
1 teaspoon paprika
2 celery stalks, finely diced
2 eggs, lightly beaten
3 cups Panko bread crumbs
1 tablespoon parsley, dried
1 tablespoon thyme, dried
1 teaspoon cayenne powder
2 eggs, lightly beaten
1/4 cup plain greek yogurt
1/4 cup water

Steps:

Rinse salt fish in a colander to remove most of the salt.
Bring water to boil in a large pot, add fish and reduce to a gentle boil for 30 minutes.
Drain fish, let cool and then shred.
In a large bowl and fish and next ten ingredients. Mix well.
In a shallow dish mix Panko bread crumbs, parsley, thyme and cayenne.
In a separate shallow dish mix eggs, yogurt and water.
Form fish mixture into patties and set aside.
Heat oven to 400F.
Line a baking sheet with parchment paper.
Individually dip each fish cake into batter, coating on both sides then dip into bread crumb mix ensuring that cake is completely covered.
Place on parchment paper.
Cook for 20 minutes then flip and cook for 15-20 minutes more.
Serve with tartar sauce or ketchup.